As ancient a recipe as any still served in England. A tall fireproof jar or casserole is required, large enough to hold the hare joints and some liquid. A large earthenware crock can be used. It must stand in a saucepan of boiling water deep enough to take the foil-covered container under its own lid.
Season the oatmeal with
Put the head, neck and ribs (which will not be served, as there is little meat on them, but which will enrich the gravy) in the bottom of the container. Sprinkle with oatmeal. Then pack in the fried joints, and then the onion, apple, lemon, mushrooms and herbs. Sprinkle again with oatmeal and
Remove the hare joints to a serving dish and strain the gravy, discarding the head, neck and ribs of the hare.
Stir the gravy and check its seasoning. It should be dark and rich and slightly thickened by the oatmeal. Pour the gravy all over the hare. Arrange the forcemeat balls around the edge of the dish and serve very hot with red-currant jelly and
©1980 The Estate of Elizabeth Ayrton